The effects of drought treatments on biosynthesis and structure of maize starches with different amylose content
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The effects of drought treatments on biosynthesis and structure of maize starches with different amylose content. / Wu, Wenhao; Qu, Jianzhou; Blennow, Andreas; Herburger, Klaus; Hebelstrup, Kim Henrik; Guo, Ke; Xue, Jiquan; Xu, Renyuan; Zhu, Chuanhao; Zhong, Yuyue; Guo, Dongwei.
I: Carbohydrate Polymers, Bind 297, 120045, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The effects of drought treatments on biosynthesis and structure of maize starches with different amylose content
AU - Wu, Wenhao
AU - Qu, Jianzhou
AU - Blennow, Andreas
AU - Herburger, Klaus
AU - Hebelstrup, Kim Henrik
AU - Guo, Ke
AU - Xue, Jiquan
AU - Xu, Renyuan
AU - Zhu, Chuanhao
AU - Zhong, Yuyue
AU - Guo, Dongwei
N1 - Publisher Copyright: © 2022 Elsevier Ltd
PY - 2022
Y1 - 2022
N2 - We investigated the effects of drought stress (DS) on maize varieties with different amylose content (AC). In starches with AC of 33 %, DS increased the contents of amylopectin (AP) chains with a degree of polymerization (DP) > 36 and decreased the AP chains with DP ≤ 36, while the AC was unchanged. DS decreased the crystallinity, the thickness of both amorphous and crystalline lamellae, and average granular size. In contrast, the digestibility increased. For starches with AC of 45 %, DS increased the content of AP chains with DP > 24 and AC, while the contents of AP chains with DP ≤ 24 decreased. DS produced starch with thinner crystalline lamellae, thicker amorphous lamellae, more elongated and larger granules. The digestibility of the starches decreased. In starches with AC of 53 %, moderate DS led to similar structural and functional changes as found for starches with AC of 45 %. Finally, severe DS resulted in the decrease of AC.
AB - We investigated the effects of drought stress (DS) on maize varieties with different amylose content (AC). In starches with AC of 33 %, DS increased the contents of amylopectin (AP) chains with a degree of polymerization (DP) > 36 and decreased the AP chains with DP ≤ 36, while the AC was unchanged. DS decreased the crystallinity, the thickness of both amorphous and crystalline lamellae, and average granular size. In contrast, the digestibility increased. For starches with AC of 45 %, DS increased the content of AP chains with DP > 24 and AC, while the contents of AP chains with DP ≤ 24 decreased. DS produced starch with thinner crystalline lamellae, thicker amorphous lamellae, more elongated and larger granules. The digestibility of the starches decreased. In starches with AC of 53 %, moderate DS led to similar structural and functional changes as found for starches with AC of 45 %. Finally, severe DS resulted in the decrease of AC.
KW - Amylopectin
KW - Amylose
KW - Biosynthesis
KW - Digestibility
KW - Drought treatment
KW - Multi-scale structure
U2 - 10.1016/j.carbpol.2022.120045
DO - 10.1016/j.carbpol.2022.120045
M3 - Journal article
C2 - 36184182
AN - SCOPUS:85138146598
VL - 297
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
SN - 0144-8617
M1 - 120045
ER -
ID: 321949237